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September 9, 2015

Eggless Vanilla Cupcake Recipe-Moist,Spongy Cupcake

Yesterday my daughter Raksha ordered/commanded me to bake a cake using Vanilla essence as its her favorite flavor.She told”Mummy,when I come back from the school,I should see a cake in your hand”.Yes,it been months since I baked a cake in my kitchen.For the past few months,I have been making only microwave mug cake recipes(refer side bar) for her after school snacks very easily within minutes.I think she got bored of them.So she badly wanted me to bake a regular cake this time.As I had already bookmarked some good cake recipes,I quickly browsed through them and tried this eggless vanilla cupcake.This recipe uses simple ingredients.The cake raised beautifully and tasted great with moist, soft n spongy texture.I couldn’t feel its a no egg, no butter, no condensed milk cupcake.You can dare to try this recipe even if you are a beginner in baking.I have used choco chips in this cake to attract my daughter.You can add chopped nuts or even decorate the cake with simple chocolate frosting if you are interested.Lets see how to make this super moist cupcake from scratch.
Check out my eggless,butterless Chocolate cupcake recipe & Banana walnut muffin recipes too !
If you are eager to know the differences between a cupcake & muffin,here u go

Cupcakes tend to be sweeter than muffins; there are savory muffins such as cornbread.

Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.

Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape.

Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops.

Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially on the top.

Eggless vanilla cupcake recipe

Eggless,moist cupcake recipe - Easy to make n bake !

Cuisine:Indian

Category:Baking

Serves:8 nos

Prep time:10 Minutes

Cook time:15 Minutes

Total time:25 Minutes

INGREDIENTS

1 cup = 200 ml, 1 tsp = 5 ml

Maida/All purpose flour - 1.25 cups ( 1 + 1/4 cup)

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Sugar - 3/4 cup

Milk - 1 cup

Refined oil - 1/3 cup

Vanilla essence - 1 tsp

Vinegar - 1 tbsp ( synthetic vinegar)

Salt – a small pinch

Choco chips – 2 tbsp

METHOD

In a wide bowl,sieve maida,baking powder & baking soda and a pinch of salt. Add choco chips to it.Mix well and set aside.

In another bowl,mix the vinegar & milk.It will curdle slightly (U can replace vinegar with lemon juice.But i used vinegar).To this add oil,sugar and vanilla essence.Mix well.Add the sieved flour to it and mix in one direction.It will become a thick batter.It should flow like a ribbon.If you feel,the batter is too thick,add 1-2 tsp of milk.Do not add more milk because cake will become sticky.

Line a muffin tray with muffin papers. Pour the batter till 3/4th of the cup.Preheat the oven in convection mode at 180c.Bake the cupcakes for 15 minutes at 180c.Remove and check it with a tooth pick.If the tooth pick comes out clean,cake is done else keep it for 1-2 minutes more.Do not over bake.